- Level: Easy
- Total: 3 hr 55 min (includes cooling time)
- Active: 30 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 358
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 4 g
- Cholesterol
- 100 mg
- Sodium
- 334 mg
- Level: Easy
- Total: 3 hr 55 min (includes cooling time)
- Active: 30 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 358
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 4 g
- Cholesterol
- 100 mg
- Sodium
- 334 mg
Ingredients
Cake:
Topping:
Directions
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with baking spray.
- Combine the cake mix, butter, vanilla, eggs and 1/2 cup reserved mandarin juice in the bowl of an electric mixer and beat for 4 minutes on medium-high speed. Add 1 1/2 cups of the drained orange slices and beat again until the oranges have broken into small pieces, about 1 minute. Transfer the batter to the prepared cake pan and bake until golden brown and set, 25 to 27 minutes. Allow to cool completely, then turn out onto a large platter.
- For the topping: Cream together the cream cheese and confectioners' sugar in the bowl of a stand mixer fitted with a paddle attachment, 1 to 2 minutes. Remove the mixture to a small bowl. Add the cream and vanilla to the stand mixer bowl and switch to the whisk attachment, then whip until soft peaks form, about 2 minutes. Add the cream cheese mixture, distributing it evenly around the bowl. Whip until stiff peaks form, 3 to 4 minutes. Fold in the pineapple.
- Spread the frosting evenly over the cooled cake and refrigerate for at least 2 hours. Garnish with the remaining mandarin orange slices.
